Filet Mignon with Garlic Shrimp Cream Sauce

Recipe View 4 mins Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. (2 minutes)

Recipe View 5 mins Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). (8 minutes)

Recipe View 2 mins Set the filets aside to rest, covered loosely with foil. (2 minutes)

Recipe View 2 mins Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. (3 minutes)

Recipe View Cook and stir the shallot and garlic until tender, about 2 minutes. (2 minutes)

Recipe View Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes. (3 minutes)

Recipe View Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. (1 minute)

Recipe View Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes. (2 minutes)

Recipe View To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.